- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee working the cash register put on gloves and retuern to the line without washing hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Reduced Oxygen Packaging - Criteria* (repeated violation)
Observation: Observed no data being downloaded from the data logger between July and August.
Correction: Download the data from the datalogger at least once a week, once a day is preferable.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed several utensils, dishes, and pieces of equipment still soiled.
Correction: Make sure dishes, utensils, and equipment are cleaned thoroughly after use. Go through and reclean the soiled dishes.
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09/16/2015 | Risk Factor | |
Manager called service tech because walk in was 40 F this AM. Techs are on site. A/C is not balanced in restaurant. Front area is warm. Cold line is still struggling because of this so food is on time control. Data log tag has been replaced. No smoking sign has been posted. Records for ROP still lacking. 2 hour and 4 hour slots are missing for cooling bags of food. Manager intends for workers to use alarm on smart phones to prompt them in taking temps. It is important that you follow your ROP plan as it is written.
- Critical: Reduced Oxygen Packaging - Criteria* (repeated violation)
Observation: Data log tag is broken. Log book is missing pertinent information concerning the cooling process of the foods under ROP.
Correction: A data log tag has been ordered. I highly recommend getting more than one. Manager stated food temps are taken every two hours but records do not indicate this. Also, two hour time was not found on records. This to be immediately corrected. A new batch of chicken was in process at time of inspection. I also recommend placing AM or PM on food markers.
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06/19/2015 | Follow-up | |
It is very important that you follow ROP requirements correctly. This to be done immediately. I will follow up on this and the refrigeration issue found today.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage with straw container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. All were discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Front cold line is not working properly. Food temps were elevated above 41 F. Pico at 52 F.
Correction: PIC placed food on time control to make it until service tech can arrive. This should have been done as soon as you discovered a temp issue.
- Critical: Reduced Oxygen Packaging - Criteria* (repeated violation)
Observation: Data log tag is broken. Log book is missing pertinent information concerning the cooling process of the foods under ROP.
Correction: A data log tag has been ordered. I highly recommend getting more than one. Manager stated food temps are taken every two hours but records do not indicate this. Also, two hour time was not found on records. This to be immediately corrected. A new batch of chicken was in process at time of inspection. I also recommend placing AM or PM on food markers.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Fuel stored above single service items in back.
Correction: Store fuel below food equipment.
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06/10/2015 | Risk Factor | |
ROP process for pork is started earlier in the day to ensure that the final cooling temperature is being reached. Keeping working with employees to make sure the HACCP log book is being filled out completely for each product in the ROP process. Ok to issue annual permit.
No violation noted during this evaluation. | 02/25/2015 | Follow-up | |
Make sure all required information is being properly logged in the HACCP log book for ROP.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Tamales were below 135 degrees on the line.
Correction: Keep the tamales covered so that the product is 135 degrees all the way through.
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: Cooling temperatures are missing from the HACCP log book.
Correction: Make sure final cooling temps are recorded in your HACCP logs. Pork needs to be able to be monitored throughout entire cooling process, to ensure that it reaches 38 degrees.
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02/12/2015 | Routine | |
| No violation noted during this evaluation. | 01/15/2015 | Pre-Opening | |
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